Regulation .34 HACCP Plan Compliance.

The person-in-charge of a high or moderate priority food service facility shall ensure that:

A HACCP plan is:

(1)

In compliance with Regulation .33E and F of this chapter;

(2)

Within the food preparation area during operation;

(3)

Readily accessible to employees at all times; and

(4)

Updated as follows:

(a)

When a change in food processes or procedures change one or more CCP; and

(b)

At least once every 5 years;

An employee involved in food preparation is trained in the HACCP procedures; and

Changes to the HACCP plan are submitted to the approving authority before implementation of the HACCP plan.